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Olive Bread Loaves recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/30/2002 : Olive Bread Loaves
"Olive Bread Loaves"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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5 1/2 cups all purpose flour
1 tablespoon sugar
1 1/2 tablespoons active dry yeast
2 cups semolina flour
2 1/2 cups warm water
2 teaspoons salt
8 ounces pitted Greek or Sicilian black olives, chopped roughly
In a medium bowl, mix 1 cup of the all purpose flour with the sugar and yeast. Stir in 1 cup of the warm water (can have some lumps). Cover and let stand at room temperature for about 15 minutes, until doubled in size and bubbly. In the bowl of a mixer, combine 3 1/2 cups of the remaining all purpose flour with the semolina flour and salt. Add the remaining water and the proofed yeast - flour mixture. Mix well at low speed. Change mixer to the dough hook and knead for 8 minutes. (If you are making the bread by hand, add the remaining water to the yeast - flour mixture then stir in the dry ingredients. Turn out onto a floured surface and knead for 10 - 12 minutes. Continue with the directions as follows.) Place the dough in a lightly oiled bowl, cover tightly with plastic wrap and let rise until doubled, about 1 - 1 1/2 hours, depending on the temperature. Punch the dough down and turn it out onto a floured board. Flatten the dough into a large rectangular shape and spread the olives over it. Fold the dough in over the olives, sprinkle with 1/2 to 3/4 cup of the remaining flour and knead for 5 minutes to distribute the olives evenly. Cut the dough into 2 pieces and shape into round loaves. Dust a large cookie sheet with a little semolina flour and lay the loaves on top. Cover with a cloth and let the loaves rise to about 2 1/2 times their size, about 45 minutes to 1 hour. Preheat the oven to 375 degrees. Just before baking, score the top of each loaf in a tic-tac pattern, using a sharp thin blade knife. Place in the oven and bake for 35-40 minutes, until the bottom sounds hollow when tapped. Let Olive Bread cool on racks.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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Free Prizes & Gifts. Readio Weekly ( ) Word Game Click Here for the info!
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